Orange Chicken

adapted from Easy Restaurant Recipes

INGREDIENTS
(for the chicken)
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil
1/2 cup plus 1 tablespoon cornstarch, divided use
1/4 cup flour
(for the sauce)
5 tablespoons sugar
5 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
Zest from 1 orange
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
Juice of 1 orange
1 teaspoon sesame oil

DIRECTIONS
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well; set aside.
Stir 1/2 cup cornstarch and the flour together. Add chicken pieces, stirring to coat.
Heat about 1/2 inch of oil over medium heat, (to about 375* F)

Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp.

Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
In a medium sized bowl, combine the sugar, white vinegar, soy sauce, water, and zest of orange.
Then set aside.
In a frying pan, add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant.

Add and stir-fry crushed chilies and green onions.
Add rice wine and stir 3 seconds.

Add pre-prepared mixture of sugar, orange zest, vinegar, water and soy sauce, and bring to boil.

Add cooked chicken, stirring until well mixed.

Whisk remaining 1 tablespoon cornstarch into orange juice until smooth.
Add to chicken and heat until sauce is thickened.

Stir in 1 tablespoon oil and 1 teaspoon sesame oil.
Serve over rice, and enjoy!